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Jamaican Jerk Sauce


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great for chicken and pork + ribs, too!
**HOT**HOT**HOT**

2 large shallots, minced
2 large cloves garlic, minced
1 TBS minced peeled fresh ginger
6 scallions, green part only, sliced
1/2 habanero (scotch bonnet) chile, ribs & seed removed, minced (use gloves!) I add 2-4 for really hot sauce
1 TBS ground allspice
1 teasp. freshly ground black pepper
1/4 teasp. cayenne pepper
1 teasp. ground cinnamon
1/2 teasp. ground nutmeg
1 TBS fresh thyme leaves OR 1 teasp. dried
1 teasp. coarse salt
1 TBS packed dark brown sugar
1/2 cup orange juice
1/2 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil

I simply put all ingredients in a bender and process. Then I heat and boil for 10 minutes and put in a jar in the refrigerator. Lasts for a long time. I put it on chicken wings, etc.

Can be used as a marinade without cooking too.




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